Rose-Saffron Ice Cream with Pistachios

Makes 1 pint of ice cream.

1. In a medium pot over medium-low heat, whisk together the milk, heavy cream and 1/2 cup sugar. Allow it to warm up but do not boil. Make sure sugar dissolves then lower heat and keep warm.
2. Next, grind together the 1 teaspoon sugar and pinch of saffron threads using a mortar and pestle. Grind until the saffron breaks down. You still may see some threads leftover.
3. Add saffron mixture and rose water into the cream mixture. Whisk to incorporate.
4. On low heat, slowly add the egg yolks into the cream mixture while whisking at the same time. Continue whisking and keeping on low heat for about 5-8 minutes.
5. Once everything is mixed well, take the cream mixture and strain it with a small strainer over a bowl to remove leftover saffron threads.
6. Place mixture in a well-sealed container and refrigerate for at least 4 hours to overnight. At the same time, put the bowl of your ice cream maker into the freezer so it will be nice and cold.
7. Once mixture is chilled, pour it into the bowl of your ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it churn for 20 minutes. Process according to manufacturer’s instructions.
8. At the last 2 minutes, add the chopped pistachios. Finish processing.
9. It will be very soft at this point so place it in a container and in the freezer for at least 2 more hours until ready to serve.

Recipe Inspired by My Persian Kitchen.